Spiced Carrot Paleo Scones (Nut Free)

Directions

1. Preheat the oven to 375°F.
2. In a large mixing bowl combine cassava flour, chili powder, cumin, black pepper and sea salt. Stir to combine well.
3. Peel the carrots.
4. Use the shredding attachment on a food processor (or a box grater) to shred the carrots. Add 1 cup of shredded carrots to the flour bowl and if you have any leftover shredded carrots, transfer them to a glass storage container and place in the refrigerator. (Add them to a stir fry, a salad or a breakfast scramble.)
5. Clean the outside of the lemon under running water. Zest the entire lemon over the flour bowl.
6. Use your knife to peel the fresh ginger. Then grate the entire 1/2-inch knob into the flour bowl. (I used my microplane grater to zest both the lemon and the fresh ginger.)
7. Stir to combine the carrot, lemon zest and ginger into the flour.
8. Add the whisked eggs, coconut milk and coconut oil to the bowl and again stir to combine well.
9. Use your hands to mix everything together. Slowly add water and mix with your hands until you've used all the water and the dough is one ball you can hold in your hands.
10. Place the dough ball between two pieces of parchment paper. Use a rolling pin to roll the dough into a 1/2-inch thick circle. To form a clean circle, trim the ends all the way around using a butter knife. Then slice into 8 equal triangles, like a pizza. Roll the extra dough and form into 1-2 more triangle pieces.
11. Transfer all the pieces on a single sheet of parchment paper to a rimmed baking sheet.
12. Bake for 15-20 minutes.
13. Remove from the oven and immediately sprinkle with sea salt.
14. Serve warm or store leftovers in a glass container with a lid in the fridge. Be sure to reheat leftovers and serve warm, that's when they taste the best.
15. Enjoy! :)